But in case you’re new, let me tell you about my two favorite features.

First, it automatically switches to “warm” after the preprogrammed time is done. Which means I don’t have to hurry home or interrupt what I’m doing to switch it manually.

Second, it has a lock down lid with a rubber gasket that makes it ideal for transporting. You can even get an insulated carrying bag for it (sold separately).

Do yourself a favor and use a liner for this recipe. It makes cleanup so much easier. I don’t usually use them in blog posts because it makes the pictures way ugly.

But when I’m cooking for just us I almost always use them. Don’t be a hero.

Start by draining the beans that you soaked overnight. Give them a quick rinse and toss them in your slow cooker.

Then add 1 1/2 cups of the chicken stock and the rest of the ingredients EXCEPT the bacon, bacon fat, maple syrup, and bourbon.

Give it all a good stir.

About the tomato paste; you can get the tomato paste that comes in a tube, but it’s pretty pricey. Or you can do what I do, use what you need and freeze the rest.

Set the time for 8 hours on high heat. Give it a quick stir once or twice but not too often. Taking the lid off extends the cook time.

After 8 hours, toss in the rest of the ingredients and the rest of the chicken stock, if necessary.

Give it another stir. Then pop the lid back on and cook it for another hour to let the beans absorb the flavors and finish cooking.

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Hi, I’m Lisa

I create easy, delicious recipes in a 4x9 foot kitchen without a fancy stove or granite countertops. I live in a small town with my husband, daughter, and furry kid, Doyle. I'm happiest when my son and his wife visit and we all sit around the table eating and laughing. I'm also a former Pillsbury Bake-Off finalist and a cancer survivor. Read More…